Posts Tagged ‘Breakfast’

River Cottage Honey & Peanut Butter Booster Bars.

Friday, May 20th, 2011

You can find the recipe here and here or from the River Cottage Everyday cook book here.

For the fruit I used dried, unsulphured apricots. And for the seeds, I used 50g pumpkin seeds, 50g sunflower seeds and 50g sesame seeds.

French yogurt cake with rhubarb

Friday, June 18th, 2010

A good few hours – or even the night before, chop 1lb of rhubarb in to 1 inch pieces and combine well with 100g of vanilla sugar or plain caster sugar. Do this in a non-reactive bowl. The sugar will draw the natural juice from the rhubarb and sweeten it slightly. Stir occasionally to make sure all the sugar is dissolved, it will produce a good amount of  syrup – You are drawing the water out of the rhubarb here so that it doesn’t all come out in the cake and make it soggy. Strain off and reserve the syrup for later.

For the yogurt cake – In a large bowl gently combine 2 large eggs, 1 cup of yogurt, 1 cup of caster sugar, 1/3 cup of vegetable oil and 1 teaspoon of vanilla extract. Sift over 2 cups of self-raising flour and gently mix until only just combined, then stir in the strained rhubarb.

Pour into a 9-10 inch cake tin which has been well greased and the base lined with greaseproof paper. Bake at 180c from anywhere between 30-45 minutes or until the top is quite golden and test with a skewer.

While the cake is cooking, gently heat the rhubarb syrup until it has reduced slightly. About 5 minutes before the cake is done, take it from the oven and pour over the hot syrup, return it to the oven and continue cooking until it’s done.

Let the cake stand for 10 minutes, run a knife around the sides to loosen any sticky bits, then turn out to cool.

The basic yogurt cake (minus the rhubarb) is really easy to bake with children. It is good warm, cold  or better still a day later. The original recipe and background information for the cake can be found here at Chocolate & Zucchini. Thank you Clotilde!

Rhubarb compote

Friday, March 19th, 2010

Combine some chopped forced rhubarb with a third of it’s weight in vanilla sugar. Do this in a non-reactive bowl. Thoroughly mix, coating all the fruit with sugar and let it steep for 2-3 hours. The sugar will draw the natural juice from the rhubarb. Stir occasionally to make sure all the sugar is dissolved, it will produce a good amount of  syrup.

Bake in a dish for 30-40 minutes at 180c. The rhubarb will gently poach in its own thickening syrup and the pieces should hold their shape.

400g Forced rhubarb with 130g sugar makes around 400ml of compote.